exclusive event
celebrating 20 Years of pure south
20 year tasting menu | All of july | pure south dining room
Since opening in 2004, Pure South Dining has been a pioneer in championing farm-to-table dining, creating a place to experience the finest ingredients of these remote, pristine areas in the heart of Melbourne. With a dedication to forging deep connections with local producers and farmers, Pure South has curated an unparalleled dining experience that reflects the essence of Tasmania’s rich landscape.
Pure South Dining was founded by Philip Kennedy with the aim of bringing the stories of the incredible producers of Tasmania to Melbourne and doing it in a way which championed a farm-to-table, provenance driven philosophy long before it was a buzzword. Over the years, Philip has developed long-standing relationships with farmers, fishermen, growers and winemakers across Tasmania giving Melburnians access to farm gates, cellar doors and fishermen from the island state.
ethical | sustainable | provenance
Pure South Dining’s commitment to their suppliers is reinforced through regular visits to Tasmania, where they meet with producers and farmers who are not just suppliers but people they count as long-term friends. Philip’s continued appreciation of sustainable farming is reflected through all of his supplier partnerships, old and new.
This includes fifth-generation Tasmanian farmer Guy Robertson from Mount Gnomon Farm, home to rare-breed pigs, cattle, and sheep who provide pork and charcuterie. As well as Eddie Hanslow, who provides game birds, including free-range ducks, guinea fowl and pheasants. Both Guy and Eddie have been sending produce since 2004, spanning the 20 years of Pure South Dining’s operation to date.
Craig Lockwood from St Helens’ Lease 65′ oysters has also been providing fresh, sustainably farmed oysters directly to the kitchen for over a decade, and most of this time, Pure South has been the only mainland Australia customer for their product.
our tassie family
To mark the milestone anniversary, Pure South Dining has launched a limited edition 20th birthday dinner series, ‘A Chef’s Tour of Tasmania’, running every Friday and Saturday night from 28 June until 31 July.
The six-course degustation, curated by Executive Chef David Hall, will see each dish feature a key ingredient from six of Pure South Dining suppliers, including Helens’s ‘Lease 65 oysters, King Island Lobster, Hanslow Game Birds, Mt Gnomon Farm Pork, King Island Beef and Pyengana Dairy who have all played a part in defining restaurant’s culinary style over the past two decades. Each menu will be slightly different from the last, being crafted from the fresh ingredients of the day that arrive on small planes from the islands.
As an additional element to bring these relationships to life, the dinner series will feature a visit from select winemakers and producers, providing guests with a unique opportunity to engage directly with the artisans behind the ingredients.
Exclsuive pure south chefs tour dinner
As Pure South Dining looks ahead to the next 20 years, Co-Owner Peter Leary and his team remain committed to preserving the restaurant’s rich heritage while contributing new experiences to the ever-evolving culinary landscape in Melbourne. Our 20th birthday dinner series is not only a testament to our enduring commitment to quality and provenance but also an opportunity to reaffirm our connection with our loyal supporters and the wider Melbourne community.
Book now in The Pure South Dining Room for this once-in-a-lifetime culinary tour of Tasmania.